A Beginner's Guide to Korean Traditional Alcohol

Korean traditional alcohol, or 전통주 (jeontonju), has a history spanning thousands of years. Unlike mass-produced soju you might find at convenience stores, traditional Korean drinks are craft beverages made with rice, nuruk (fermentation starter), and water — often with unique local ingredients.

Types of Traditional Alcohol

How to Enjoy

Temperature

• Makgeolli: Chilled (5-10°C). Shake gently before serving.
• Cheongju: Chilled or slightly warm. Works well at room temperature too.
• Traditional Soju: Room temperature or slightly chilled. Warming can release aromas.
• Fruit Wine: Chilled. Dessert wines can be slightly warmer.

Glassware

Makgeolli is traditionally served in a 사발 (sabal), a wide bowl, and ladled from a larger pot. For cheongju and soju, small ceramic cups called 잔 (jan) are used. However, any cup works — the most important thing is to enjoy the drink.

Drinking Etiquette

• Pour for others before filling your own glass
• Use two hands when pouring for or receiving from elders
• Turn slightly away from elders when drinking
• Never let someone's glass sit empty

Food Pairings

Korean traditional alcohol and food (안주, anju) are inseparable. Here are classic combinations:

• Makgeolli + Pajeon (green onion pancake), Bindaetteok (mung bean pancake)
• Cheongju + Hanjeongsik (Korean full course), Grilled fish
• Traditional Soju + Galbi, Bossam, Sashimi
• Fruit Wine + Cheese, Desserts, Light snacks

Where to Buy

In Korea, traditional alcohol can be found at department store liquor sections, specialty shops like 백세주방, online platforms like 술담화 and 더술닷컴, and directly from breweries. Some makgeolli is available at convenience stores, but the best selections require seeking out specialty retailers.